The Recipes-on-a-Budget Cookbook contains more than 150 recipes for inexpensive meals, including breakfast, lunch, dinner, side dishes, beverages and snacks.
To see a complete list of recipes contained in the Recipes-on-a-Budget Cookbook, click here (PDF, 341 KB).
BEEF CHUCK STRIP STEAKS
•3 LBS beef chuck strip steaks (1" thick, 2 1/2" wide-across) •Dried steak seasoning mix (salt, black pepper, dill seed, coriander seed, red pepper & paprika) •Olive oil
In a large cast-iron skillet, place desired amount of olive oil and spread evenly (do not heat). Coat both sides of beef strip steaks and then flavor liberally with steak seasoning mix. Return strip steaks to cast iron skillet and let stand for about one hour. Preheat oven to 375-degrees F. Place cast-iron skillet containing steak into oven and cook for approximately one hour (turn once after twenty-five minutes of cooking time, and then again after another twenty-five minutes). Drain excess water from meat if needed, and cook an additional ten minutes. Serving Suggestions: Serve strip steaks with canned or fresh green vegetables and white rice (see above photo).
HAM & SPROUT TOSS
•1 pkg. frozen Brussels sprouts •1/2 C fully-cooked ham or turkey ham, diced •Salt & pepper to taste •Butter
Cook Brussels sprouts according to package directions; drain. Dice cooked ham or turkey ham. In a microwave-safe bowl, combine Brussels sprouts and diced ham. Season with salt and pepper to taste; add a pat of butter for extra flavor if desired. Microwave on high for one or two minutes, stirring halfway through cooking time. Serve.
DID YOU KNOW? Non-brand name frozen vegetables are typically half the price, while turkey ham in place of pork ham is also less expensive.